Stir-Fried Chicken and Green Beans with Spice Orange Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I adapted this from America's Test Kitchen Healthy Family Cook Book. I highly recommend consulting the source material, as I had to reinterpret some measurements for the calorie count system. The book also has a lot of helpful tips to really perfect the dish. Ingredients:
chicken |
2 tbsp toasted sesame oil |
1 tbsp cornstarch |
1 tbsp all-purpose flour |
2 tsp low-sodium soy sauce |
10 about 2 tsp, could also be chinese rice cooking wine or dry sher sake |
12 oz boneless, skinless chicken breasts (about 2), trimmed and sliced thin |
stir-fry |
3 scallions, minced |
3 garlic cloves, minced |
1 tbsp grated fresh ginger |
1 tbsp canola oil |
12 oz shitake mushrooms |
12 oz green beans (or other green veggie) |
1/4 cup water |
1 tbsp sesame seeds, toasted |
spicy orange sauce |
1/2 cup orange juice |
2 oz sake (1/4 cup, could also be chinese rice cooking wine or dry sherry) |
29 asian chili-garlic sauce |
2 tsp sugar |
2 tsp cornstarch |
1 tsp toasted sesame oil |
1 tsp grated orange zest |
Directions:
1. For the sauce: Whisk all ingredients together in a bowl.
2. For the chicken: combine the sesame oil, cornstarch, flour, soy sauce and rice wine (sake) in a bowl, stir in the chicken, and marinate for at least 10 minutes or up to 1 hour.
3. For the stir-fry: combine the scallions, garlic, ginger and 1 tsp of the canola oil in a bowl.
4. Heat 1 tsp more canola oil in a 12-inch nonstick skillet over high heat until just smoking. Add the chicken, break up any clumps, and cook until lightly browned on all sides but not fully cooked, about 2 minutes. Transfer to a bowl, cover, and set aside.
5. Add the remaining tsp canola oil to the skillet and return to high heat until shimmering. Stir in the green beans. Add the water, cover, and steam until the beans are bright green and begin to soften about 2 minutes.
6. Uncover and allow the water to evaporate, 30 to 60 seconds. Stir in the mushrooms (if using) and cook until the mushrooms are lightly browned and the beans are crisp-tender, about 3 minutes.
7. Clear the center of the skillet, add the garlic mixture, and cook, mashing the mixture into the pan, until fragrant, 15 to 30 seconds. Stir it into the vegetables.
8. Return the chicken, with any accumulated juice, to the skillet. Whisk the sauce to recombined, then add to the skillet. Simmer, tossing constantly, until the chicken is cooked through and the sauce has thickened, 30 seconds to 2 minutes. Sprinkle with the sesame seeds and serve.
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